This Super Moist Cornbread recipe is the only way to go if you’re a cornbread lover! Great with chili, roast chicken, turkey, pork, soups, stews, or even jams and jellies. Top it with honey or butter for an extra dose of YUM.
Prep Time: 10 minutesminutes
Cook Time: 35 minutesminutes
0 minutesminutes
Total Time: 45 minutesminutes
Servings:16slices
Ingredients
2cupsflour
1cupcornmeal
1cupsugar
1 ½tablespoonsbaking powder
1teaspoonsalt
½cup(8 tablespoons) butter, melted
½cupoil
1 ¼cupsmilk
3large eggs
honey and extra butter for serving, optional
Instructions
Preheat oven to 350 degrees and grease a 9x13 inch pan.
In a large bowl whisk together flour, cornmeal, sugar, baking powder, and salt.
In a medium bowl mix together butter, oil, milk, and eggs.
Add wet ingredients to dry ingredients and mix until combined.
Transfer batter to your prepared pan. Bake for 35-45 minutes until golden and a toothpick inserted in the middle comes out clean or with only a few crumbs (no wet batter).
Allow to cool for 15-20 minutes in the pan before cutting into squares and serving. Serve with butter and honey if desired. Store in airtight container at room temperature up to 3 days or in the fridge for 1 week.
Notes
This recipe can also be doubled and split between two 9x13 inch pans to feed a crowd!